10 Minutes
5 Minutes
  • 1 cup of Cacique® Oaxaca (shredded)
  • ½ cup of Cacique® Panela (crumbled)
  • ½ of an apple (thinly sliced)
  • 8-10 fresh basil leaves
  • 1/2 tablespoon of butter
  • 1/2 tablespoons of agave syrup
  • 1 teaspoon of cinnamon
  • 1 teaspoon of sugar
  • 2 tortillas
  1. Prep the ingredients and mix the cinnamon and sugar together in a small bowl. Then melt the butter on a skillet over medium-low heat.
  2. Once the butter is melted, place a tortilla in the skillet. Spread the Cacique® Oaxaca evenly over the tortilla.
  3. Evenly place a layer of the sliced apples and sprinkle 1 teaspoon of the cinnamon-sugar mixture evenly over the surface. Add a layer of the basil leaves on top.
  4. Spread the Cacique® Panela over the top, cover with the second tortilla, and pat down. Once it the Cacique® Panela has started to melt, flip the quesadilla over and cook approximately 3 more minutes. Remove from the skillet and cut into quarters.
  5. Dust the top of the quesadilla with the rest of the cinnamon-sugar mixture and drizzle the agave syrup on top. Enjoy!